Friday Night Pizza (with Fresh Figs and Carmelized Onions)!

For several summers at Breadloaf, my roommate Emily and I would take refuge at a wonderful brick-oven pizza restaurant every Friday night. The outdoor seating was a collection of picnic tables, with views of Green Mountains. This pizza reminds me a lot of the pizzas we ate in Vermont -- summertime, good salads, good wine. I got this recipe from Barbara Kingsolver's excellent book, Animal, Vegetable, Miracle -- and can't say enough how easy it is!

Ingredients:
2 cups whole wheat flour
2 1/2 cups all-purpose flour
3 teaspoons active yeast
3 teaspoons olive oil
1 teaspoon salt
1 1/2 cups warm water

Combine the yeast, warm water, olive oil and salt. Add the sifted flour, and knead into a dough. Set aside in a cool, warmish place and let rise for about an hour; it will double in size. (I didn't have a warmish place so just put a towel over my dough and let it rise). There is some debate about whether you should punch the risen dough or not -- most recipes call for it, and frankly, I love punching the dough! This specific recipe didn't mention a think about punching dough, but I did anyway. Top with your own pizza sauce and toppings. Bake at 425 for 25 minutes.